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Recipes in English
>>
Rice / Biryani / Pulao
Recipes >>
Vegetable Biryani |
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For the Rice
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4 cups rice |
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1 tbsp
unsalted butter |
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2 tbsp golden
raisins |
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2 tbsp
blanched, sliced almonds |
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1/2 tsp
turmeric |
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1/4 tsp cumin |
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1/4 tsp
coriander seeds |
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3 whole
cardamom pods |
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1 cinnamon
stick, broken in half |
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1 1/2 cups of
water |
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1 tsp salt |
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For the Vegetables
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2 tbsp
unsalted butter |
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1/4 small
onion, thinly sliced |
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1 tbsp fresh
ginger, chopped |
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2 cloves
garlic, chopped |
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2 tbsp golden
raisins |
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2 tbsp
blanched, sliced almonds |
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1 1/2 tsp
coriander seeds |
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1/2 tsp whole
cumin seeds |
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5 whole
cardamom pods |
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1 cup
cauliflower florets |
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3 oz green
beans, chopped |
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3 small
potatoes, peeled and quartered |
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1 medium
carrot, chopped |
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1 tbsp salt |
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2/3 cup water |
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2 tbsp toasted
shredded coconut |
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2 tbsp toasted
blanched, sliced almonds |
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- Melt the
butter in a medium saucepan with a tight-fitting lid, over
medium-high heat.
- Add the golden
raisins, almonds, turmeric, cumin seed, coriander seed,
cardamom, and cinnamon stick and cook for about two minutes.
- Add the rice
and cook, stirring until toasted for about one more minute.
- Add water and
salt and bring to a boil.
- Lower the heat
and simmer (wrap the lid tightly with a kitchen towel),
cover and steam until the rice is done.
- Remove from
the heat and fluff the rice with a fork and set it aside.
- Meanwhile, cut
the vegetables. Melt the butter in a pan with a
tight-fitting lid over medium-high heat. Add the onion and
cook, stirring until lightly browned for about one minute.
- Add the garlic
and ginger and cook, stirring until fragran for about a
minute.
- Add the golden
raisins, almonds, coriander seed cumin seed and cardamom and
cook, stirring until toasted and fragrant for about two
minutes.
- Stir in the
cauliflower, green beans, potatoes, carrots, and salt.
Increase the heat; pour in the water and cook covered for
four minutes.
- Uncover and
cook, stirring until the vegetables are tender and most of
the water has evaporated.
- Add the rice
to the vegetable mixture and using a rubber spatula, stir to
combine.
- Season with
salt to taste. Divide the vegetable-rice mixture among
plates and top with some of the toasted coconut and almonds.
- Serve
immediately
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